I'm sure that I am not alone in saying that packing lunch for school/work isn't always easy. I personally have found it challenging to find healthy recipes that are filling but also taste good! It can be hard to enjoy your lunch if it is the same thing everyday or you aren’t sure what you could have for lunch. I sometimes feel limited for what I can have for lunch because I can’t cook anything fresh at school. But after some research I have found a few meals that I think would be great to make for lunch at school, hopefully you enjoy trying out these recipes or they may even give you a few ideas of your own!
RECIPES!!
FEEL FREE TO ALTER TO YOUR PREFERENCE
BRUSCHETTA CHICKEN WRAPS
Ingredients:
2 tomatoes, finely chopped (about 1 cup)
1 cup fresh baby spinach, coarsely chopped
1/4 cup finely chopped red onion
1 tablespoon shredded Parmesan (or Romano cheese)
1 tablespoon minced fresh basil
1 teaspoon olive oil
1 teaspoon balsamic vinegar
Pinch of pepper
Dash garlic powder
4 boneless skinless chicken breast halves (115grams each)
1/2 teaspoon salt
56 grams fresh mozzarella cheese, cut into 4 slices
In a small bowl, mix tomatoes, spinach, onion, Parmesan cheese, basil, oil, vinegar, pepper and dash of garlic powder.
Lightly oil grill rack. Sprinkle chicken with salt and pepper; place on grill rack. Grill, covered, over medium heat 4-6 minutes on each side (or until a thermometer reads 165°).
Top each chicken breast with 1 cheese slice; cover and grill 1-2 minutes longer or until cheese is melted. Grill tortillas over medium heat 20-30 seconds or until heated through.
Place chicken in the center of each tortilla; top with about 1/4 cup tomato mixture. Fold bottom of tortilla over filling; fold both sides to close.
ALMOND APRICOT CHICKEN SALAD
Ingredients:
1 package (225 grams) spiral pasta
1 package (170 grams) dried apricots, thinly sliced
3 cups coarsely chopped fresh broccoli
2-1/2 cups diced cooked chicken
1/2 cup chopped green onions
1/2 cup chopped celery
1 cup sour cream
3/4 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons grated lemon zest
2 teaspoons Dijon mustard
1-1/2 teaspoons salt
3/4 teaspoon dried savory
1/2 teaspoon pepper
3/4 cup sliced almonds, toasted
Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery.
In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.
TURKEY SANDWICHES
Ingredients
1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 cup fresh baby spinach
2 garlic cloves, minced
115 grams sliced (deli) turkey breast
2 slices mozzarella cheese
4 slices whole wheat bread
Cooking spray
In a small nonstick skillet, saute mushrooms in oil until tender. Add spinach and garlic; cook 1 minute longer.
Layer the spinach mixture, turkey and cheese on two bread slices; top with remaining bread. Spritz outsides of sandwiches with cooking spray. Cook on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.
PITA BREAD PIZZAS
Ingredients
8 wholemeal pita bread pockets
Tomato sauce, or relish (for an interesting twist, try basil pesto)
2 cups grated cheese
Pizza toppings of your desire!
Briefly toast the pita pockets in a toaster (this will allow you to split them open more easily). Open up (so you have 16 halves).
Place pita halves on a baking tray with the inside facing up.
Smear pitas with tomato sauce (or relish).
Sprinkle with a little grated cheese.
Layer your favourite pizza toppings on top ( tomatoes, mushrooms, ham, pepperoni, spinach, jalapenos, pineapple, olives... the possibilities are endless!)
Grill in the oven until the cheese is melted and golden.
VEGGIE RICE PAPER ROLLS
Ingredients
1/2 cup dry rice vermicelli noodle
4 spring onion, finely chopped
1 carrot grated
1 cup white cabbage, finely shredded
1 capsicum, finely sliced
1 cup spinach, shredded
16 rice paper sheets
Satay Sauce
2 tbsp peanut butter
2 tbsp soy sauce
1/4 cup light coconut milk
1 1/2 tsp caster sugar
Cover rice vermicelli noodles with boiling water and allow to soften for 5 minutes. Drain.
Lay out all the salad vegetables in a production line so they’re ready to go. Place a rice paper sheet into a bowl of cold water and leave for about 30 seconds until it’s softened. Carefully lift rice paper rolls out of the water, gently squeeze out water and place on damp absorbent paper.
Add vegetables to the middle of the rice paper roll. Fold up the top and bottom sides over the filling and gently roll the mixture until enclosed.
Place each roll on a plate under damp absorbent paper and make the rest of the rice paper rolls.
Make the satay sauce by placing everything in the food processor and blitzing until combined.
Serve rice paper rolls with the satay sauce as a side dip.